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Wine Chemistry and Biochemistry

  • M. Victoria Moreno-Arribas
  • M. Carmen Polo

Table of contents

  1. Front Matter
    Pages I-XV
  2. Chemical and Biochemical Aspects ofWinemaking

    1. Front Matter
      Pages 1-1
    2. Fernando Zamora
      Pages 3-26
    3. Antonella Costantini, Emilia García-Moruno, M. Victoria Moreno-Arribas
      Pages 27-57
    4. M. Victoria Moreno-Arribas, M. Carmen Polo
      Pages 59-59
    5. Adolfo J. Martínez-Rodríguez, Encarnación Pueyo
      Pages 61-80
    6. Rafael A. Peinado, Juan C. Mauricio
      Pages 81-101
    7. Maurizio Ugliano
      Pages 103-126
  3. Wine Chemical Compounds and Biochemical Processes

    1. Front Matter
      Pages 159-159
    2. M. Victoria Moreno-Arribas, M. Carmen Polo
      Pages 161-161
    3. M. Victoria Moreno-Arribas, M. Carmen Polo
      Pages 163-189
    4. M. Victoria Moreno-Arribas, María Ángeles Pozo-Bayón, M. Carmen Polo
      Pages 191-212
    5. Elizabeth Joy Waters, Christopher Bruce Colby
      Pages 213-230
    6. M. Luz Sanz, Isabel Martínez-Castro
      Pages 231-248
    7. M. Victoria Moreno-Arribas, M. Carmen Polo
      Pages 249-249
    8. Raymond Baumes
      Pages 251-274
    9. Denis Dubourdieu, Takatoshi Tominaga
      Pages 275-293
    10. M. Soledad Pérez-Coello, M. Consuelo Díaz-Maroto
      Pages 295-311
    11. Maurizio Ugliano, Paul A. Henschke
      Pages 313-392
    12. Vicente Ferreira, Juan Cacho
      Pages 393-415
    13. María Ángeles Pozo-Bayón, Gary Reineccius
      Pages 417-435
    14. M. Victoria Moreno-Arribas, M. Carmen Polo
      Pages 437-437
    15. María Monagas, Begona Bartolomé
      Pages 439-462
    16. Nancy Terrier, Céline Poncet-Legrand, Véronique Cheynier
      Pages 463-507
    17. Michael Rentzsch, Andrea Wilkens, Peter Winterhalter
      Pages 509-527
    18. Celestino Santos-Buelga, Victor de Freitas
      Pages 529-570
    19. Alberto Dávalos, Miguel A. Lasunción
      Pages 571-591
  4. Spoilage ofWines

    1. Front Matter
      Pages 593-593
    2. Alain Bertrand, Angel Anocibar Beloqui
      Pages 595-613
    3. Manuel Malfeito-Ferreira, André Barata, Virgilio Loureiro
      Pages 615-645
  5. Automatic Analysers and Data Processing

    1. Front Matter
      Pages 647-647
    2. Marc Dubernet
      Pages 649-676
  6. Back Matter
    Pages 715-735

About this book

Introduction

The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas.

The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.

Keywords

Amino acid Polysaccharid biochemistry enzymes food safety metabolism microbiology microorganism

Editors and affiliations

  • M. Victoria Moreno-Arribas
    • 1
  • M. Carmen Polo
    • 1
  1. 1.Instituto de Fermentaciones Industriales (CSIC)MadridSpain

Bibliographic information